Egg Muffins with Spinach and Feta arrive at the table as small, polished bites—bright green flecks of spinach against a creamy, salty crumble of feta. This elegant brunch or light supper dish balances silky eggs with briny cheese and a whisper of herbs. Pair them with a simple grain or a crisp salad for contrast; they play beautifully alongside a warm pan of shrimp fried rice for a surprising brunch spread.
Why Make This Recipe
- Effortless Yet Elegant: Minimal hands-on time yields a composed, refined bite.
- Minimal Ingredients: Fresh eggs, spinach and feta deliver maximum flavor with few components.
- Impressive Flavor: The tang of feta and the green, slightly sweet spinach cut through the richness of the eggs.
This version elevates ordinary egg muffins by focusing on texture contrasts (creamy custard, bite-sized greens, crumbly cheese) and precise seasoning. A short bake keeps the centers tender rather than rubbery, producing a silkier mouthfeel than typical overcooked muffin-style eggs.
Ingredients
Base
- 8 large eggs (room temperature) — helps even cooking and smoother texture.
- 1/3 cup whole milk or half-and-half — for a gentle custard; room temperature.
- 2 cups fresh baby spinach, roughly chopped — pack lightly for color and tender texture.
Seasoning (sauce)
- 1 small shallot, finely minced — soft, sweet onion note.
- 1 clove garlic, minced — or 1/2 tsp garlic powder for a subtler touch.
- 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper.
- 1/4 tsp nutmeg (optional) — a whisper enhances creaminess.
Topping
- 3/4 cup crumbled feta (preferably sheep or mixed-milk), drained if wet.
- 1 tbsp fresh dill or chives, finely chopped — for a bright finish.
- 1–2 tsp olive oil or nonstick spray — to grease the muffin tin.
Precision notes: Use fresh herbs finely chopped. Crumble feta into small shards so it distributes evenly. If using frozen spinach, thaw and squeeze dry.
(For similar comforting flavors, see our take on a chicken and spinach casserole.)
How to Make Egg Muffins with Spinach and Feta:
- Preheat and prepare: Heat the oven to 375°F (190°C). Lightly oil a 12-cup muffin tin or line with silicone cups. The oil will help create a golden rim.
- Chef tip: Warm muffin tins briefly so eggs begin cooking on contact for a slight crust.
- Sauté aromatics: In a small skillet over medium heat, warm 1 tsp olive oil. Sauté the shallot until translucent, about 2 minutes, then add garlic and cook 30 seconds until fragrant. Add the chopped spinach and cook just until wilted and glossy; remove from heat and cool slightly. (Sensory cue: the spinach should be vivid green and supple, not waterlogged.)
- Whisk the custard: In a bowl, whisk the room-temperature eggs with milk, salt, pepper and nutmeg until just blended and slightly frothy. Avoid over-whisking—aim for smooth, not airy.
- Combine filling: Stir the cooled spinach mixture and half the crumbled feta into the egg mixture. Taste lightly and adjust seasoning. The batter should be uniformly speckled with greens and cheese.
- Fill the tin: Divide the mixture evenly among 12 cups (about 3 oz/90 g each). Top each with the remaining feta and a pinch of dill or chives. The exposed cheese will brown and add texture.
- Bake to set: Place the tin in the oven and bake 16–20 minutes, until the edges are lightly golden and centers gently jiggle but no longer run. (Visual cue: centers will move subtly when shaken; they will finish setting as they rest.)
- Rest and release: Let the muffins rest in the pan 5 minutes, then run a knife around the edges and transfer to a wire rack. Resting firms the custard and produces a silkier interior.
- Mini-tip: For a trimmed edge, cool fully and refrigerate 15 minutes before unmolding.
How to Serve Egg Muffins with Spinach and Feta:
Present three muffins per plate on warm porcelain. Scatter microgreens and a light drizzle of lemon‑infused olive oil for brightness. For a refined brunch, place one muffin atop a smear of labneh or crème fraîche and finish with a zest of lemon and extra chopped chives. Serve alongside crusty bread or a composed grain salad to introduce a contrasting chew.
How to Store Egg Muffins with Spinach and Feta:
Cool completely before storing to prevent condensation. Refrigerate in an airtight container for up to 4 days—layer with parchment to protect surfaces. To reheat, warm in a 325°F (160°C) oven for 8–10 minutes or microwave on medium power in 20‑second bursts until just heated through; finish 1–2 minutes under a broiler to refresh the exterior crispness if desired. Freeze cooled muffins individually wrapped in foil and placed in a zip-top bag for up to 2 months; thaw overnight in the fridge before reheating.
Tips to Make Egg Muffins with Spinach and Feta:
- Use room-temperature eggs and dairy for a more even bake and silkier texture.
- Squeeze sautéed spinach dry—excess moisture makes the custard watery.
- Don’t overbake; pull them when centers still jiggle slightly to keep them tender.
- Crumble feta finely so every bite has balance; larger chunks dominate the texture.
Variation (if any):
- Smoked salmon & dill: swap half the feta for small smoked salmon pieces and finish with extra dill.
- Goat cheese & sun-dried tomato: replace feta with tangy goat cheese and fold in chopped sun-dried tomatoes for richer acidity.
- Mini tart presentation: bake in a tartlet pan and top with a delicate herb salad and lemon oil for an elevated canapé.
FAQs:
How long will these keep in the fridge?
Stored airtight, they remain fresh 3–4 days. Cool fully before sealing to avoid sogginess.
Can I make these dairy-free?
Yes—substitute unsweetened almond milk and omit feta or use a dairy-free feta alternative; reduce salt slightly to taste.
Can I use frozen spinach?
Yes, but thaw completely and squeeze out every drop of moisture; excess water dilutes the custard.
What size muffin cups should I use?
Standard 12-cup muffin tins work best for an elegant, snackable portion. For larger servings, use a 6-cup tin and extend baking time.
Conclusion
Egg Muffins with Spinach and Feta offer a refined, simple solution for brunch, light dinners, or elegant hors d’oeuvres. Their creamy interior, bright green pockets of spinach and tangy feta create a balanced mouthfeel that feels both sophisticated and approachable. Share a photo or note below to tell others how you plated yours—and pass it on to friends who relish tasteful simplicity. For an alternate take and additional inspiration, see Spinach Egg Muffins with Feta Cheese. How would you make this dish your own?
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Egg Muffins with Spinach and Feta
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Elevate your brunch with these elegant egg muffins featuring creamy custard, tender spinach, and tangy feta.
Ingredients
- 8 large eggs (room temperature)
- 1/3 cup whole milk or half-and-half
- 2 cups fresh baby spinach, roughly chopped
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp nutmeg (optional)
- 3/4 cup crumbled feta
- 1 tbsp fresh dill or chives, finely chopped
- 1–2 tsp olive oil or nonstick spray
Instructions
- Preheat the oven to 375°F (190°C) and lightly oil a 12-cup muffin tin.
- In a skillet, sauté shallot in olive oil until translucent, then add garlic and cook until fragrant.
- Add chopped spinach and cook until wilted, then remove from heat to cool.
- In a bowl, whisk together eggs, milk, salt, pepper, and nutmeg until blended.
- Stir cooled spinach mixture and half of the feta into the egg mixture.
- Divide the mixture evenly among 12 muffin cups, topping with remaining feta and dill or chives.
- Bake for 16–20 minutes until edges are golden and centers jiggle lightly.
- Let the muffins rest for 5 minutes before transferring to a wire rack.
Notes
Use room-temperature ingredients for even baking. Allow muffins to cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg